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1 lb Shrimp; shelled & deveined
3 Wood ears (black fungus);softened in hot water & cut into strips
1 tsp Rice wine
1/2 tsp Soy Sauce
1 Egg white
1/2 tsp Sugar
2 1/2 tsp Cornstarch
1/2 tsp Ground coriander
1 c Oil
1/2 c Chicken broth
1 Sm Hot red dried chile; seeded and sliced
1 tb Grated orange peel
3/4 c Diagonally sliced celery

Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking. Place shrimp in bowl. Mix wine with Egg white and add to shrimp. Mix to coat well. Sprinkle with 1 1/2 tsps cornstarch and toss to coat.
Heat oil in wok or skillet to 350F and add shrimp. Cook until shrimp turns pink in color. Drain shrimp on paper towels. Remove all but 1 tsp oil from wok and heat. Add chile and stir-fry until dark, but not scorched. Add celery and wood ears and stir-fry until well-mixed and glistening.
Combine soy Sauce, Sugar, coriander and chicken broth and add to wok. Cook until simmering. Mix remaining 1 tsp cornstarch with a few drops water to make paste and stir into liquid in pan. Add shrimp and orange peel and stir to heat through and coat well with Sauce. Makes 6-8 servings

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